Traditional Yorkshire Pudding

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Serves: 6 Prep Time: 2 Hours Cooking Time: 40 Minutes

4 Large Eggs at room temperature. (Room temperature is mandatory for success here)
1 cup of Flour
3/4 cup of warm Water
3/4 cup Milk (at room temperature)
1 tsp Kosher Salt
Fat drippings from a Prime Rib or melted vegetable lard such as Crisco.
Non-Stick Cooking Spray
6 Medium oven safe Ramekins
1 rimmed Baking Sheet

The perfect Yorkshire Pudding is dependant on the technique just as much as the ingredients. The first step for any Yorkshire pudding is to preheat your oven to 450 degrees.
Then spray your ramekins with non-stick spray and add the drippings to the bottom of each ramekin. The drippings should barely cover the bottom of each dish.
Now take your Eggs, Milk, Water, Salt, and Flour and blend until combined and smooth in a blender. Pour into a liquid measuring cup, cover with Saran Wrap, and allow to sit at room temperature for two hours.
When ready to cook, place your ramekins on a baking sheet and place in the hot oven for 5 minutes.
Open the over, pull the oven rack our so you can reach your ramekins and divide the batter equally between the 6 dishes only filling 1/3 of the ramekin. Don’t overfill these little guys. Return the puddings to the oven close the door, and set a timer for 30 minutes.
At the 30 minute mark, check the puddings often to make sure they are not burning on their tops. Do this by looking through the glass. Do not open the oven. Once fluffy, and browned nicely on their tops, remove from the oven. The cook time can be between 30 – 45 minutes depending on size of your dishes and heat of your oven. Be vigilant.
Remove from ramekins to serve with beef and a nice homemade gravy.